This weekend, I baked my first ever raspberry pie. It was rustic, delicious, and I served it with a big dollop of mascarpone.
For ease, I used ready-made shortcrust pastry from Jus’ Roll. It comes in a block and you just roll it out on a floured surface. I used one and a half packs to make this 9-inch pie with base and lid.
For the filling, I used 3 trays of fresh raspberries. You put them in a mixing bowl and add one and a half cups of brown sugar and 5 tablespoons of cornflower. Mix it all together to create a gloopy liquid.
Make sure you have pre-heated your oven (to gas mark 5). Next, grease your ceramic pie dish with butter and fill with the rolled out pastry base (trimming to fit). Pour in the raspberry mixture, add the lid (with a small hole in the centre), brush with milk and brown sugar, then bake until cooked and golden.
I used pretty pieces from the Katie Alice baking range for Creative Tops to make this. The stoneware floral rolling pin costs £19.99, ceramic spoon rest £7.99 and wooden spoon with silicone handle is £5.00 from Creative Tops , and you can get the pie dish from the same range for £12.99 from English Heritage